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Finally figured out why my Ethiopian beans tasted like grass clippings
I was doing my usual light roast with a Yirgacheffe batch last week and it kept coming out super grassy. Like lawn clippings in a cup. Switched to a slightly darker roast level (just 30 seconds past first crack instead of pulling right at it) and man, the berry notes actually came through. Never realized how much that split second made a difference. Anyone else find a specific roast point that worked better for certain origins?
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